Chicken Pot Pie w Crust
View the original recipe for Topless Chicken Pot Pie
2 leeks, white part only, washed and sliced
1/4 cup butter, unsalted
1/4 cup all-purpose flour
16 ounces chicken, white meat, cooked and diced
1/2 (10 ounces) mixed vegetables, frozen
1 t sage, dried
Didn't use flour to thicken. Put everything in crust to bake.
Place a large saucepan over moderate heat.
Add the butter and allow to melt.
Add the sliced leeks and saute for 1-2 minutes.
Add the flour, and cook, stirring constantly, for 1 minute.
Slowly add the stock and bring to a boil, then reduce to a simmer until mixture thickens.
Add the thyme, vegetables, and chicken; stir to combine.
Prick the bottom of the pie crust and place on a sheet pan; fill with chicken mixture and bake for 30 minutes. Cool 4-5 minutes before serving.